| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Cornish |
Stern1 |
1 |
servings |
INGREDIENTS
| 8 |
sm |
Cornish hens; (about 1 lb/500 g |
|
|
; each or smaller) 8 |
| 16 |
|
Cloves garlic; peeled 16 |
| 16 |
|
Wedges lemon 16 |
| 1/3 |
|
Olive oil 75 mL |
| 3 |
|
Cloves garlic; minced 3 |
| 2 |
tb |
Chopped fresh rosemary 25 mL |
| 2 |
tb |
Chopped fresh sage 25 mL |
| 2 |
tb |
Chopped fresh tarragon 25 mL |
| 2 |
tb |
Fresh thyme 25 mL |
| 1 |
ts |
Salt 5 mL |
| 1/2 |
ts |
Pepper 2 mL |
| 1 |
bn |
Fresh sage for garnish |
| 2 |
tb |
All-purpose flour 25 mL |
| 2 |
c |
Chicken stock and pan juices 500 mL |
| 2 |
tb |
Soy sauce 25 mL |
| 2 |
tb |
Worcestershire sauce 25 mL |
| 1 |
tb |
Butter or cream – optional 15 mL |
INSTRUCTIONS
SAUCE
Place 2 cloves garlic and 2 wedges lemon in each cavity.
Prepare herbal mixture by combining oil with garlic, rosemary, sage,
tarragon, thyme, salt and pepper. Gently separate skin from breast meat and
skin from thigh and rub herb mixture in these places. Rub any extra over
the skin. Arrange birds on baking sheets lined with parchment.
Roast birds in a pre-heated 400F/200C oven for 45 minutes or until browned
and cooked through. Baste every 10 minutes if possible. Place birds on
serving platter.
To make sauce, pour juices into a measuring cup. Let stand a few minutes.
Spoon 3 tablespoon/45 mL of the fat that rises to the surface into a
saucepan. Discard remaining fat, but save the juices beneath in the
measuring cup. Add flour to the saucepan and cook until browned lightly,
whisking constantly. Whisk in the juices, stock, soy sauce and
Worcestershire. Bring to a boil. Simmer 5 minutes. Taste. Adjust if
necessary. Add butter or cream if desired.
Converted by MC_Buster.
NOTES : Makes 8 servings
Converted by MM_Buster v2.0l.
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